Beetroot Soup

Serves 4

INGREDIENTS:

400g beetroot, boiled and skin removed

2 celery stalks, finely chopped

1 shallot, diced

1 tbsp sherry vinegar

1 litre vegetable stock

juice of 1 lemon

sea salt and freshly ground black pepper

Cream or creme fraiche to serve

METHOD:

1. Chop up the boiled beetroot into cubes. Place a saucepan over a medium heat, add 1 tbsp olive oil. Stir in the celery, shallots, and beetroot. Season with sea salt and freshly ground black. Cover and sweat for 10 minutes.

2. Pour the stock and lemon juice into the saucepan, stir and cook until all the vegetables are soft. Blend the soup until you get a smooth consistency.

3. Stir in the sherry vinegar to taste. Serve with a drizzle of cream or creme fraiche on top!